8ozsmall white mushrooms,stems removed and caps diced
¾cupwhite wine
2cupschicken stock
½cupmilk
Salt and freshly cracked black pepper,to taste
Chopped fresh parsley,for garnish
Grated Parmigiano Reggiano,for garnish
Instructions
In a medium pan, heat the oil and butter over medium high heat. Add the onion and celery, and cook until onion starts to soften, about 2 minutes.
Add the rice and stir to coat. Add the mushrooms and stir. Add ½ cup wine and cook, stirring until the rice has absorbed the liquid, about 2 minutes. Add the remaining ¼ cup wine and ½ cup of the chicken stock. Stir until liquid has absorbed the liquid, about 4 minutes. Add the milk and the remaining 1 ½ cup of stock and stir. Season with salt and pepper to taste.
Reduce the heat to medium and then cover the pan. Cook for 15 minutes or until the rice has absorbed all the liquid. Make sure to stir the rice mixture every couple of minutes. Remove the pan from the heat and let sit, covered for 10 minutes.
Serve, garnished with chopped parsley and a sprinkle of grated Parmigiano Reggiano.